No sooner had you figured out how to pronounce the word quinoa (KEEN-wah, FYI) than a dozen more hard-to-pronounce whole grains started hitting your grocer’s shelves. Among the latest crop of soon-to-be-trendy carb sources to offer a host of healthy benefits—like fending off heart disease, diabetes, and obesity—are grains like freekeh and amaranth. There’s also barley, perhaps best known for making beer. To find out what makes these “new” whole grains better than, say, a trusty bowl of brown rice, we took to the kitchen—and even discovered some additional benefits along the way (to name a few: a milder effect on blood sugar, and unique compounds like vision-boosting lutein and muscle-building lysine). And now, three great recipes to work these superfoods into your diet this fall.
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